Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916313" target="_blank" >RIV/62156489:43210/19:43916313 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14310/19:00110666 RIV/61989592:15310/19:73596990 RIV/62157124:16270/19:43877544

Výsledek na webu

<a href="https://doi.org/10.1002/fsn3.1204" target="_blank" >https://doi.org/10.1002/fsn3.1204</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/fsn3.1204" target="_blank" >10.1002/fsn3.1204</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences

Popis výsledku v původním jazyce

The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods. The highest aluminum increase was observed in the samples of marinated Salmo salar (41.86 +- 0.56 mg/kg), Scomber scombrus (49.34 +- 0.44 mg/kg), and duck breast (117.26 +- 1.37 g/kg). The research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. It cannot be concluded that aluminum leakage will occur with each type of food. The aluminum contents found among investigated samples are not alarming, though the increase was measured up to 40 times. On the other hand, revealed aluminum contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments.

Název v anglickém jazyce

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences

Popis výsledku anglicky

The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods. The highest aluminum increase was observed in the samples of marinated Salmo salar (41.86 +- 0.56 mg/kg), Scomber scombrus (49.34 +- 0.44 mg/kg), and duck breast (117.26 +- 1.37 g/kg). The research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. It cannot be concluded that aluminum leakage will occur with each type of food. The aluminum contents found among investigated samples are not alarming, though the increase was measured up to 40 times. On the other hand, revealed aluminum contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10620 - Other biological topics

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Science &amp; Nutrition

ISSN

2048-7177

e-ISSN

—

Svazek periodika

7

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

3349-3360

Kód UT WoS článku

000485610300001

EID výsledku v databázi Scopus

2-s2.0-85072055424